Preparation

Roast squash:

Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

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I used this recipe [with some modifications] as a side dish at Christmas dinner. I actually utilized several of other reviewers suggestions, such as: I used fresh rosemary and since it can be kinda of strong I used about a tsp with the onions at the beginning and then another tsp at the end when adding in the squash. I omitted the "green" of arugula or any of the other suggestions. Besides the rosemary, no other seasoning besides s & p. I cubed all the squash. Kept it simple, straight-forward and it it was very well received at dinner!

rvr_vt / 12.27.13

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We love this recipe. I cube all the squash when raw and roast it in chunks (each 1/2-3/4 inch) to get some nice caramelized flavor throughout. I use rosemary instead of sage. Like someone else, I found that homemade stock was sort of wasted here...I now use better than bouillon, simmered with a parmesan rind. Leftovers are amazing formed into patties, dipped in flour, then egg, then breadcrumbs and pan-fried

esabbath from Boston / 11.24.13

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I followed the recipe fairly closely, substituting olive oil for the butter and adding a bit more garlic and cheese. I also cut up all the squash for mixing in. It was delicious! The arugula and cumin save it from being too bland. We're not big eaters, but still, I don't know if this is enough for six main-course servings unless there's something else on the menu.

A Cook from Palos Verdes Estates, CA / 04.11.13

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My husband and I both loved this,
pretty much as written. We are
great fans of arugula, though - to
my mind it
would not have been as delicious
without that nice nutty flavor the
arugula brings. I did not save any
squash for serving - it all went
into
the dish. As some of it was very
cooked, it didn't exactly "cube"
very well. But - that was fine.
The dish is also beautiful,
with the golden color from squash
that smashes up contrasting with the
bright green of the arugula. Served
with grilled asparagus it was a
great meal!

kathybehrens from Redlands CA / 03.06.13

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Good basic recipe but agree, needs additions. I added a package of sliced Cremini mushrooms after cooking shallots and garlic in olive oil and 1/2 C white wine. (used shallots instead of onions.) As per other reviews, I omitted the cumin, used more sage, and fresh ground pepper. The arugula was a little bitter for me. Next time I will try asparagus.

chassenflu from Houston, TX / 02.12.13

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Good recipe. Used homemade veggie stock (added the roasted squash peel as the stok was finishing-made it very flavorful). Also added some sautéed asparagus (instead of arugula or spinach) at the end to give some texture.

A Cook / 11.24.12

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I usually make the Butternut Squash Risotto recipe from Gourmet October 95, but was in the mood for sage so I worked with this one. Made a few changes, which I borrowed from the other recipe / have become my standard risotto tweaks: cooked the garlic at the end of the onion, added about 1/2 cup chardonnay before starting to add broth. I added a dash of nutmeg per other reviewers, probably doubled the sage, and skipped the greens. For the squash, I brushed 2 halves with olive oil and roasted them cut side down in about 1/4 inch of water for 30 minutes. Then I course chopped the bulbs, cubed the straight parts, and added both to the risotto about 2/3 of the way through. It needed salt at the end, even with Reggiano. It was pretty good; I anticipate the flavors will blend better and the leftovers will be delicious.

kborisjuk from Jersey City, NJ / 03.17.12

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Wonderful! The cumin and sage nicely offset the sweetness of the roasted Butternut. First time making this but I highly recommend this.

brucehaines / 02.05.12

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I'm surprised this recipe has gotten so many positive reviews. I thought it was extremely bland and the arugula left a bitter aftertaste.
After tasting it, I added pepper, an extra teaspoon of salt and an extra 3/4 cup of cheese. That made it passable, but nothing special. Disappointing.

amymj / 11.23.11

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I've made this recipe twice and it turned out great both times. I cook for myself so I halved it and it was a perfect amount. It was enough for a meal with a lunch worth of left overs. I'm not sold on the arugula, it might be too much of a contrast for my taste. In preparing the squash I just peel and seed the whole thing and chop it up into 1 in pieces before cooking. Beware, this reduces the cooking time so keep an eye on them but it saves time and is a lot easier. Also, didn't wait to start cooking the risotto, I don't really understand that instruction cause it takes longer to do the rice than to roast the squash.